MAKING
1 Preheat oven at 325 degrees farenheit.
2 Wipe the roast with wet paper towels, leaving the surface very moist.
3 In a small bowl, combine flour, rosemary, mustard, seasoned salt and seasoned pepper.
4 Sprinkle evenly over moist surface of meat, patting on firmly with palms of hands.
5 In a shallow roasting pan, place the roast, fat side up, on the rack ; do not add water or cover the pan.
6 Insert meat thermometer into the roast so the bulb end reaches the center of the meat and does not rest in the fat.
7 Roast for 3 hours, or until the thermometer registers 140 degrees farenheit-rare; or 160degrees farenheit-medium.
8 Remove meat from the oven; place on a heated serving platter.
9 Cover loosely with foil and let stand for 20 minutes in a warm place. (This makes roast easier to slice.)
10 Turn the roast meat side up.
11 Carve across the grain, cutting strings as you carve.